Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
Chop your sweet potatoes into ½ - inch cubes and arrange them in a single layer onto the
prepared baking tray. Sprinkle with sea salt and pepper then drizzle with the oil. Stir and toss to
combine well.
Roast in your preheated oven for 15-17 minutes, or until tender.
Once the potatoes are finished roasting, remove them from the oven and allow them to cool on the tray. Transfer to a large bowl and add in the vinegar, wholegrain mustard, and dill; toss well to coat.
To make your creamy dressing, add all the dressing ingredients into a medium bowl and whisk to combine. Refrigerate until ready to use.
In a large glass bowl, add a layer of your sweet potatoes, followed by peas, red cabbage, corn, snow peas, radishes tucked in nicely, and arugula, as shown.
Drizzle with your creamy dressing and garnish with green onions.
Enjoy!